General Manager
$100,000–$110,000 year
On-siteSanta Barbara, California, United States
Job Summary
Oversee all culinary and front-of-house operations, including development, oversight, and execution of restaurant activities. Drive profitability by monitoring sales, budgets, and weekly ops statements while collaborating with the Director of Restaurant Operations and Executive Chef. Manage kitchen standards, ensure food quality and menu planning, and maintain cleanliness and safety compliance. Lead, train, and mentor all staff, handle hiring and performance management, and resolve adverse situations with integrity. Collaborate with the marketing team on initiatives and maintain open communication between back-of-house and front-of-house teams.
Required Qualifications
- 2-4 years in related position required in an upscal restaurant setting
- Advanced knowledge of food professional principles and practices
- Excellent knowledge of Operations Systems
- Excellent communication skills
- A strong and committed work ethic with an ever-present enthusiasm
- Food Handler Manager Card
Desired Qualifications
- Hospitality or Culinary Degree preferred
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